Preparation

Arrange the bresaola in a single layer on a serving plate or on individual salad plates.
Grate a small amount of lemon zest from the lemon, then halve the lemon and juice it. Strain out and discard any seeds. Pull off any rough stems on the arugula and discard them. Place the arugula in a large bowl. Combine the lemon juice, lemon zest and olive oil. Season with salt and pepper, and whisk to combine. Pour the olive oil dressing over the arugula and toss to combine. Taste and adjust seasoning.
Mound the arugula on top of the bresaola in the center of each plate. With a vegetable peeler, shave the cheese over the arugula. Serve immediately.

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